Debbie Reid has a zingy cheesecake recipe for you. Give it a try.
Ingredients
3 packets of 250g cream cheese (softened)
1 cup caster sugar
1/2 teaspoon vanilla exact
Zest and juice of 2 limes
3 eggs
1 egg yolk
125ml pouring cream
fresh lime wedges to serve
Base
1 250g packet of Nice biscuits
2 tablespoons brown sugar
125g unsalted butter, melted
Instructions
To make the base, process or crush biscuits into a fine crumb then add sugar. Add melted butter and mix till combined. Press mixture over the base of a 22cm non stick springform tin. Use the back of a spoon to smooth out then chill in fridge.
Preheat oven to 220C.
Using an electric mixer beat softened cream cheese, sugar, vanilla, lime zest and juice in a bowl until just smooth. Add eggs one at time, beating until just combined. Add egg yolk also till just combined. Stir in cream then pour mixture into tin over the chilled crumb base.
Bake on the lowest shelf for 10 minutes. Reduce the temperature to 150c and bake a further 25-30 minutes or until mixture is almost set.
Cool cheesecake in oven with door slightly ajar. Cover and refrigerate for 4 hours or overnight .